PATE A CHOUX
- Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
BAKED PâTE à CHOUX
A piping bag (an inexpensive investment, and it lasts forever) is the easiest way to form the dough into whatever shape you choose, but you can always use a plastic freezer bag with one corner snipped off, or two spoons. The imperfections that occur with a plastic bag or spoons can be repaired by dipping your finger into water and smoothing out the rough spots.
Provided by Mark Bittman
Categories breakfast, brunch, lunch, dessert
Yield 2 to 4 dozen pastries, depending on size
Number Of Ingredients 4
- Heat oven to 400 and grease a baking sheet with butter. Put the butter and a pinch of salt in a saucepan over high heat; add 1 cup water and bring to a boil. Turn the heat to low and add all the flour at once; stir constantly until the mixture pulls away from the pan and forms a ball, about 30 seconds. Remove the pan from the heat and beat in the eggs one at a time; use an electric mixer if you like, and beat until the mixture is smooth. (At this point, you can cover the dough and refrigerate it for up to two days.)
- If you're planning on piping out the dough, scoop it into a pastry bag with a 1/2-inch tip, or a plastic freezer bag with a corner cut off. Pipe the pastry onto the baking sheet, or just use two spoons to form your desired shape. Cream puffs should be circles about 1 inch wide and a little over 1 inch tall; éclairs should be 3-to-4-inch fingers, about 1 inch wide.
- Bake until the pastries are golden brown, nicely puffed up and sound hollow when you tap on them, about 30 minutes for cream puffs and 40 minutes for éclairs. Use a skewer to prick one or two holes in each one to allow the steam to escape; transfer to a rack and let cool to room temperature.
- To fill the pastries using a pastry bag, poke a hole into the pastry and pipe the filling into it, or cut off the top caps of each pastry, spoon in the filling, and close it up like a sandwich. (Éclairs can be slit open and filled, too.) Serve as is, or drizzle with chocolate sauce.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 27 milligrams, Sugar 0 grams, TransFat 0 grams
PâTE à CHOUX FOR CHEESE PUFFS AND CREAM PUFFS
Making pâte à choux is not difficult at all. It is simply a matter of bringing water and butter to a boil, then dumping in flour and stirring it until a mass forms, which takes only a minute or two. You let the steaming dough cool for a moment, then beat in a few eggs, one at a time. That's it.
Provided by David Tanis
Yield About 60 bite-size puffs
Number Of Ingredients 8
- Put butter and salt in medium saucepan with 1 cup water, and bring to a boil. Add flour, and stir with wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
- Transfer dough to bowl of stand mixer fitted with paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time. Make sure each egg is fully incorporated before adding the next. After fourth egg has been added, beat for a minute more, until dough is smooth and glossy. Stop machine, add cayenne, nutmeg, pepper and grated cheese, then mix briefly to combine. (If you don't have a mixer, you can also beat the dough vigorously by hand.) Scrape down sides of bowl and remix, then put mixture in pastry bag.
- Heat oven to 425 degrees. Line two 12-by-18-inch baking sheets with parchment. On each sheet, pipe six rows of 1 1/2-inch-round mounds of dough, five to a row, with at least 1 inch of space between them. (If you prefer, use two soup spoons to put the dough on the sheet.) Brush each mound with beaten egg, smoothing the tops with a finger if not quite round.
- Bake for 10 minutes, then reduce heat to 375 degrees. Continue baking for about 25 minutes, turning baking sheets as necessary, until mounds are puffed, golden and crisp. Serve immediately or cool on a rack and reheat later.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 135 milligrams, Sugar 0 grams, TransFat 0 grams
PATE A CHOUX PUFFS
- Preheat oven to 400 degrees. Heat 1 cup water, the butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until butter has melted and mixture is boiling. Remove from heat. Using a wooden spoon, stir in flour. Return to medium heat; cook, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 4 1/2 minutes.
- Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 2 minutes. Raise speed to medium. Add 4 eggs, 1 at a time, mixing until incorporated after each addition. Batter should be shiny. Test batter by touching it with your finger and lifting to form a string. If a string does not form, mix in another egg a little at a time. If a string still doesn't form, add water 1 teaspoon at a time until it does.
- Transfer to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe 1-inch rounds onto baking sheets lined with parchment paper, spacing 1 inch apart. Whisk remaining egg and 1 teaspoon water in a small bowl; brush over tops of rounds
- Bake until rounds are puffed and pale golden, about 10 minutes. Reduce oven temperature to 350 degrees. bake until golden, 20 to 25 minutes more. Turn off oven, and prop open oven door with a wooden spoon to release steam; let puffs dry 15 minutes. Using a spatula, transfer to a wire rack; let cool completely. Puffs can be refrigerated in an airtight container up to 1 day or frozen up to 1 month.
PATE A CHOUX (CREAM PUFF PASTRY)
Basic dough from which you can make cream puffs, profiteroles, eclairs, cream puff swans or any manner of other desserts.
Provided by P48422
Yield 60 small cream puffs or eclairs
Number Of Ingredients 7
- Place a bowl on your mixer and fit the paddle attachment to it.
- Put your eggs next to the mixer.
- Mix the milk, water, butter, sugar and salt in a 2-quart saucepan.
- Bring to a full boil over medium heat, stirring occasionally with a wooden spoon.
- Stirring constantly, add the flour all at once, and stir quickly and without stopping until the flour is thoroughly incorporated.
- Then continue to cook and stir for another 45 seconds, or until the dough comes into a ball and a light film of paste coats the bottom of the pan.
- Immediately scrape the dough into the bowl of your mixer, and turn the mixer on low speed.
- Let it mix for a minute or two - the first few turns of the paddle will put up a cloud of steam.
- That's fine.
- Just let it mix until no more steam is coming off the dough.
- Then add the first egg, letting it mix in fully before adding the next one.
- Keep the mixer on low speed - you don't want to incorporate too much air into the paste.
- Scrape down the bowl every 2nd egg just to make sure everything is mixing together.
- Before adding the 6th egg, stop the mixer and check the consistency of the dough.
- You will know it is perfect if, when you lift the paddle, it pulls the dough with it, then the dough breaks away and forms a peak that slowly bends down.
- If the dough is too thick and doesn't form that peak, add the last egg.
- The dough is now ready to be used to make éclairs, cream puffs, profiteroles, or any other recipe calling for choux paste.
- It should be used immediately.
- NOTES FOR MAKING CHOUX PASTE SUCCESSFULLY: The liquid must be heated to a full boil.
- Add the flour all at once and stir madly until every last speck of flour is incorporated, then keep cooking and stirring some more - it's this last bit of cooking that will take the raw taste out of the flour; you'll know you are ready to quit when the dough forms a ball around your wooden spoon and the bottom of the pan is covered with a light film of paste.
- Stop mixing when you still have one egg left to add and inspect the dough.
- Depending on the condition of the flour, the room, or the moods of the pastry gods, the dough may or may not need the last egg.
- The dough is finished when you lift the paddle and it pulls up some dough that then detaches and forms a slowly bending peak - if you don't get a peak, add another egg.
- And relax.
- Even if you can't decide what to do, add the egg - you will still get a good puff.
- Use the paste while it is warm.
- It cannot be kept.
- Unfilled puffs or éclairs can be well wrapped and frozen for a few weeks.
Nutrition Facts : Calories 31.3, Fat 1.8, SaturatedFat 1, Cholesterol 19.3, Sodium 45.9, Carbohydrate 2.7, Fiber 0.1, Sugar 0.3, Protein 0.9
SWEET OR SAVORY PATE A CHOUX
Provided by Alton Brown
Yield 4 dozen bite-size cream puffs
Number Of Ingredients 6
- Preheat oven to 425 degrees F.
- Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.
PATE A CHOUX
Pate a Choux (pronounced paht a shoo) is one of those pieces of kitchen magic. It is used to make an array of puffy pastries such as Eclairs and Profiteroles. A unique, double-cooked dough, Pate a Choux inflates to tremendous proportions when baked in a high temperature oven given the high ratio of eggs to flour. Surprisingly simple to execute, this recipe is worth knowing, if only for the "Wow" factor.
Provided by Mark F.
Yield 1000 grams
Number Of Ingredients 7
- Using a large pot, bring the Water, Butter, Sugar and Salt to a boil over high heat.
- Chef's Note: It is important to cube the Butter into small pieces so that it melts completely before the Water comes to a full boil. If the Water boils too soon, there will be too much evaporation and the final dough will be too dry.
- As soon as the Water reaches a boil, add the Bread Flour in a single addition. Using a wooden spoon, stir the mixture over medium-high heat until a homogeneous dough forms. Continue to actively stir the dough over the heat ("Dessecher") until it forms a ball that easily pulls away from the side of the pot - approximately two to three minutes.
- Chef's Note: When adding the dry ingredients, stir aggressively - the dough should form quickly. Cooking the dough mixture for a couple of minutes causes the starches in the Bread Flour to gelatinize and also dries the dough.
- Transfer the dough to a mixer fitted with a paddle attachment and beat the dough on medium speed for several minutes, releasing heat and steam. While the dough cools, beat the Eggs and Egg Yolks together in a separate bowl and set aside.
- Once the dough is no longer hot, add the Eggs in no fewer than six additions. After each addition, mix the dough until the Egg is completely incorporated. When all of the Eggs have been added, the dough should be slightly fluid (i.e. when a trench is drawn through the center of the dough, it should fill back in within a couple of seconds).
- Chef's Note: It is important that the dough cools slightly before the Eggs are added or else the Eggs will cook. However, if the dough is too cold, the Eggs will not mix in well.
- Form and bake the Pate a Choux according to the specific recipe. Most pastries made with Pate a Choux are baked in a high temperature oven (i.e. 400+ degrees Fahrenheit) for over 20 minutes.
Nutrition Facts : Calories 2.6, Fat 0.1, SaturatedFat 0.1, Cholesterol 1.4, Sodium 4, Carbohydrate 0.2, Protein 0.1
PATE A CHOUX DOUGH
- Preheat oven to 450 degrees. In 2 quart pot, combine the butter and water. On a piece of wax or parchment paper, sift together the flour, salt and sugar. Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon or paddle to incorporate.
- Return the saucepot to high heat and cook, stirring, for about one minute. The mixture will form a ball and coat the pan with a thin film.
- Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so, on low speed, to release some of the heat. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough gets thick and ribbony.
- Fit a pastry bag with a round #5 tip and fill with the warm dough. Line a heavy cookie sheet with parchment paper and anchor it to the tray with a little dab of the dough at each corner. Pipe about forty to forty five 1 1/2-inch mounds about 2 inches apart on a cookie sheet lined with parchment paper. Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to 350 degrees and bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices. Turn off oven and leave the choux to dry for another 10 minutes. Use when cool, or freeze, wrapped in a plastic bag, for 2-3 months.
More about "pate a choux recipes"
SIMPLE PATE A CHOUX RECIPE | STEAMY KITCHEN
5/5 (1)Total Time 30 minsCategory Appetizer, Side DishCalories 40 per serving
- In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you'll see that the flour starts absorbing the liquid -- and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.
- Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer.
HOW TO MAKE PâTE à CHOUX IN 5 EASY STEPS - EDIBLE COMMUNITIES
5/5 (1)Estimated Reading Time 3 minsAuthor Lauren Titus
- Heat an oven to 400°F. In a medium saucepan over medium heat, combine the water, milk, sugar, salt, and butter. Bring to a boil. Remove the pan from the heat but leave the burner on.
- Dump in the flour all at once and stir vigorously with a wooden spoon until a tight dough forms. Return the pan to medium heat and stir until the dough starts to leave a layer of cooked flour on the surface of the pan. Remove from the heat and transfer to a stand mixer with the paddle attachment.
- Beat the eggs in a medium bowl. Slowly add the eggs to the dough. Keep the mixer running on low until the eggs are completely incorporated, scraping down the sides of the bowl if needed. Increase the speed to medium-high and beat until the dough is smooth and cooled to room temperature. The dough should be smooth and have a thick consistency. (Traditionally, the eggs are beaten in with a wooden spoon. So if you don’t have a stand mixer, you can still make choux paste. Add one egg at a time and stir until it’s incorporated into the dough; repeat with the remaining eggs, one at a time. Each time, the dough will separate and seem a mess, but if you keep stirring, it will turn back into a lovely smooth mixture.)
- Transfer the dough to a piping bag fitted with a ½-inch round tip; or, fill a resealable plastic bag and snip one corner to make a hole for piping. Line 2 large baking sheets with parchment paper or spray with cooking spray. (Pro tip: To keep the paper from shifting when piping the dough, place a dab of dough on each corner of the pan, and place the paper on top.)
PâTE à CHOUX | KING ARTHUR BAKING
5/5 (2)Total Time 20 minsServings 2Calories 140 per serving
- To make the choux pastry: Combine the water, butter, and salt in a large saucepan. Place the saucepan over medium-high heat to melt the butter and bring the mixture to a boil.
- Remove the pan from the heat and add the flour all at once, stirring vigorously with a sturdy spoon or stiff spatula.
- Return the pan to medium heat briefly, stirring until the mixture smooths out and starts to steam; this should take less than a minute. The batter will be very thick and shiny at this stage.
- Remove the pan from the heat and let the thick batter cool, stirring occasionally, for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds; if you have a digital thermometer the temperature should be below 125°F.
CHOUX PASTRY RECIPES, EVERYTHING YOU CAN MAKE WITH PATE A ...
Reviews 4Published 2018-08-09Estimated Reading Time 5 mins
CLASSIC HOMEMADE CHOUX PASTRY RECIPE - THE SPRUCE EATS
4.2/5 (52)Total Time 2 hrs 15 minsCategory Dessert, CakeCalories 141 per serving
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5/5 (43)Total Time 1 hrCategory Desserts
CLASSIC PATE A CHOUX - SWEET OR SAVORY - ALTON BROWN
5/5 (7)Estimated Reading Time 2 minsCategory SweetsTotal Time 35 mins
- Heat the oven to 425°F and adjust oven rack to the middle. Line two half sheet pans with parchment paper.
- Place the water, butter, and salt in a 3-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, about 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, 3 to 4 minutes.
- Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 5 minutes to cool, or until there is no more steam rising. With the mixer still on low speed, add the eggs and egg whites, one at a time, making sure each is completely incorporated before adding another. You will need to stop the mixer occasionally and scrape down the sides of the bowl and the paddle attachment. Before adding the last egg white, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a“V” shape. The mixture may only need 1 egg white.
- Transfer to a piping bag fitted with a plastic coupler and a round tip. Pipe a little of the mixture into the four corners under the parchment paper to hold it in place on the sheet pans.
PATE A CHOUX RECIPE - LET THE BAKING BEGIN!
5/5 (1)Total Time 1 hrCategory DessertCalories 83 per serving
- In a saucepan combine 1/2 cup milk, 1/2 cup water, 1/4 tsp sugar, 1/4 tsp salt & 1/2 cup butter. Bring to a boil over high heat.
- Add 1 cup flour all at once. Quickly stir with a spoon to bring the mixture into a dough. Bring the heat to low and continue stirring for another 2-3 minutes to evaporate some of the moisture.
CHOUX PASTRY (PâTE à CHOUX) - SALLY'S BAKING ADDICTION
4.8/5 (94)Category Dessert
- Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs in the next step.
- With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first, but will begin to come together as the mixer runs. Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency. I usually leave a few teaspoons of beaten egg behind, which can be used with the egg wash.
- Your choux pastry dough is complete! You can use it immediately or cover and refrigerate for up to 3 days.
PâTE à CHOUX RECIPE | FOOD & WINE
5/5 Total Time 1 hr 15 minsServings 36
- In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, 2 minutes. Remove the pan from the heat.
- In a bowl, beat 7 eggs and add to the dough in four batches, stirring vigorously between additions until the eggs are completely incorporated and the pastry is smooth. The dough should be glossy and very slowly hang, stretch and fall from the spoon in thick ribbons. If necessary, beat in the remaining egg.
- Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 1 1/2-inch mounds onto the baking sheets, leaving 1 inch between them. Proceed with Step 4 of one of the following three choux recipes: Chouquettes, Gougères, or Cream Puffs.
CREAM PUFF DOUGH (PâTE à CHOUX) RECIPE | MYRECIPES
5/5 (2)Calories 157 per servingServings 8-10
- In a 3- to 4-quart pan, combine 1 cup water, butter, and the sugar if using; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
- To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny.
- To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl. Add eggs, one at a time, beating or whirling after each addition just until smooth; do not overmix.
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